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Join The #BlendTrend For Flavourful Nutritious Food

Who said nutritious food cannot have flavour? All you have to do is join the #blendtrend and voilà! Your taste buds will thank you.

Mushrooms break it down the #blendtrend for us:

Q. What’s the #blendtrend?

You can add spinach to make a dish healthier or soya to make it cheaper, but if you want a dish that is both delicious and high in nutrition you need to replace between 30% and 50% of any meat dish with mushrooms.

Q. What’s in it for me?

You will reduce your meat intake and increase both the flavour and nutritional content of your meal, while reducing your calorie, fat, cholesterol and sodium intake. 

Q. Why do I need to reduce my meat intake?

Red meat raises the the risk for colorectal cancer and other health problems such as high cholesterol.

Q. How do I do it?

Join the #blendtrend by simply adding chopped mushrooms to any of your favourite minced meat options and reduce the meat content.

Q. Did you know?

  • When you blend you don’t only reduce calories, cholesterol and sodium. You also increase your intake of potassium, vitamins B, D & C, as well as iron, zinc selenium and pantothenic acid (Vit B5).
  • Mushrooms are a good source of dietary fibre, protein and folate.
  • Adding umami-rich mushrooms to just about any savoury dish enhances the meaty flavour. It’s a menu every man can live with happily!

Try this #blendtrend recipe for a healthy, delicious treat.

Mushroom And Beef Short Rib Ragu

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Serves 4

Igredients

15 ml oil

400 g beef, shortrib

1 onion, diced

3 cloves garlic, crushed

1 carrot, diced

60 ml red wine, optional

500 ml beef stock

15 ml oregano leaves

45 ml tomato paste

300 g portabellini mushrooms, sliced

To serve:

400 g tagliatelle, cooked

Parmesan cheese

A few basil leaves

Method

Preheat the oven to 180 degrees Celsius. Heat the oil in a pan, brown the short ribs in batches until browned all over and then transfer to an ovenproof casserole dish. Return the pan to the stove and gently fry the onion, garlic and carrot for 5 minutes, stirring occasionally. Transfer the mixture to the casserole and add the red wine, beef stock, oregano and tomato paste. Cover and cook the casserole in the oven for 30 minutes. Reduce the temperature 160 degrees Celsius and cook for 2 hours or until the meat is tender. Stir in the mushrooms and return the casserole to the oven for 10 minutes. Allow to stand for 15 minutes and pull away the meat from the bone using two forks. Return the meat to the casserole, keep warm and serve with fresh tagliatelle, Parmesan cheese and fresh basil leaves.

Source and images: Mushrooms

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